chicken majestic recipe with step by step pics and video
M for majestic….# BlagchatterA2Z
this chicken majestic recipe | spicy hyderabadi chicken was one of my husband’s favourite.he was a foodie to the core and always instigated me to hone my cooking repertoire. my husband was a teetotaller but chicken majestic was his favourite as a starter as an accompaniment to drinks while entertaining. this recipe hails from the famed andhra cuisine belonging to the hyderabadi region with fried chicken strips tossed in a spicy indo-chinese tempering.
having been born and lived all my life in andhra, i have imbibed the typical palate of the locals and enjoy all andhra foods. mind you the andhra chilli is the hottest in the country. the actual recipe of this chicken majestic comes out pretty hot and that’s why it is super delicious. long strips of chicken marinated, fried and tempered to make a spicy starter for an exotic dinner.
chicken majestic recipe | spicy hyderabadi chicken
soak the thin chicken are strips in salted buttermilk for a couple of hours to tenderise them.this makes for less frying time. the deep-fried chicken strips are then tempered with chillies and curry leaves. it is served hot with lemon wedges and sliced onions.
for marinating chicken
500 gms chicken strips
500 ml buttermilk
salt to taste
1 lemon juiced
1/2 cup cornflour
oil for deep-frying
for tempering chicken majestic
2 tbsp chopped garlic
1 sprig curry leaves
1 tbsp ginger garlic paste
5 green chillies
½ tsp turmeric powder
1 tbsp red chilli powder
1 tbsp coriander powder
¼ tsp garam masala
1 tsp soy sauce
1 tsp vinegar
1/2 cup yoghurt
¼ cup chopped spring onions
¼ cup chopped coriander
2-3 tbsp oil
marinating the chicken
cut the boneless chicken breasts into strips.
firstly add salt and lemon juice to the buttermilk, and mix well.
dunk the boneless chicken strips in the buttermilk and set aside for 1 or 2 hours.
drain the buttermilk from the marinated chicken and keep aside.
add 1/2 cup of cornflour and smear all over.
add salt to taste.
take a pan and heat oil on medium heat.
when the oil is hot drop a few chicken strips and fry till done.
drain on kitchen towels and repeat the process until you finish frying the chicken
do not add too many strips to fry at a time
for the tempering
heat 2 tbsp of oil in another pan
add the chopped garlic and sauté.
immediately, add curry leaves, green chillies, ginger-garlic paste, salt, dark soy sauce, vinegar, turmeric powder, red chilli powder, coriander powder, garam masala (optional) and mix well.
finally, add the fried chicken strips, mix well and sauté for 3-5 minutes on high heat.
transfer to a serving bowl.
add spring onions, chopped coriander, a wedge of lime and serve hot.